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T05 Education Technical Session Glen 203-204 8:30 a.m. T5-01 The Health Belief Model as a Framework for Analyzing Food Safety— Mary Roseman and Janet Kurzynske, University of Kentucky, Lexington, KY, USA 8:45 a.m. T5-02 Exploring the Role of Risk Perception and Sociodemographic Factors on the Use of Thermometers in Food Preparation— Kofi Adu-Nyako, Ralph Okafor, and Jeremiah Richey, North Carolina Agricultural and Technical State University, Greensboro, NC, USA 9:00 a.m. T5-03 Foodservice Manager Credentialing: Effects on Food Safety and Health Inspection Scores— Margaret Binkley, Douglas Nelson, Barbara Almanza, Richard Ghiselli, and Joseph Ismail, Texas Tech University, Box 41162, Lubbock, TX, USA 9:15 a.m. T5-04 Examining the Exam —Food Safety Training and Certification for School Food Service Personnel— Rita Brennan Olson and Elena Carbone, Massachusetts Dept. of Education, Malden, MA, USA 9:30 a.m. T5-05 Operational and Individual Self-reported Behavior Change among University Employees and Residents in Response to a Norovirus Outbreak— Brae Surgeoner, Benjamin Chapman, and Douglas Powell, University of Guelph, Dept. of Plant Agriculture, Guelph, ON, Canada 9:45 a.m. T5-06 An Evaluation of Inter-auditor Reliability within an Accredited Food Safety Program— David Lloyd, University of Wales Institute, Cardiff, 200 Western Ave., Cardiff, Wales, UK 10:00 a.m. Break 10:30 a.m. T5-07 Consumers' Need for and Use of Information on Restaurant Food Safety Denise Worsfold and C. Griffith, University of Wales Institute of Cardiff, Western Ave., Cardiff, Wales, UK 10:45 a.m. T5-08 Consumer Storage Practices for Refrigerated Ready-to-Eat Foods: Results of a Web-based Survey of Pregnant Women, Seniors, and the Remaining Population— Sheryl Cates, Katherine Kosa, Shawn Karns, Sandria Godwin, and Delores Chambers, RTI International, Research Triangle Park, NC, USA 11:00 a.m. T5-09 Understanding Food Safety Information Needs: Using an Information Service as a Research Tool— Sarah Wilson, Douglas Powell, Carole Buteau, Linda Corso, and Marnie Webb, University of Guelph, Guelph, ON, Canada 11:15 a.m. T5-10 Music Enhances a Food Service Food Safety Curriculum for High School Students— Sandra McCurdy, Cindy Schmiege, and Heather Newell, School of Family and Consumer Sciences, University of Idaho, 103C Niccolls Bldg., Moscow, ID, USA 11:30 a.m. T5-11 Coloring Fruit and Vegetable Food Safety Education— Elizabeth A. Bihn, Donna L. Scott, Robert B. Gravani, and Karin A.K. Rosberg, CornellUniversity, Ithaca, NY, USA 11:45 a.m. T5-12 Recruiting in the Digital Age: How to Promote Poultry Science and Food Science to Generation Y— Vanessa Kretzschmar-McCluskey, P.A. Curtis, and S.R. McKee, Auburn University, Auburn, AL, USA |